The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time‐intensity analysis

Abstract

Summary This study aimed to determine whether five types of beverage, milk (3.3% fat), oolong tea, tomato juice, sparkling water and spring water, reduce the residual spiciness elicited by eating spicy chicken over time. After tasting a piece of spicy popcorn chicken, participants were asked to drink one of five beverages one after another and rate the spiciness intensity using the time‐intensity ( TI ) analysis. Based on the TI parameters, milk was found to be the best beverage to reduce residual spiciness of spicy chicken over time. Participants rated milk the most effective in decreasing residual spiciness of spicy chicken. Partial least squares regression revealed that the three TI parameters, area under the curve, decreasing area and increasing area, are the best predictors of the self‐reported ratings for spiciness‐reduction effect of individual beverages. In conclusion, this study shows that milk (3.3% fat) can be used as a palate cleanser for spicy chicken.